Calories: 229
Fat (of which saturated fat): 7 g (1 g)
Carbohydrate (of which sugar): 39 g (1 g)
Salt: 1 g
makes 1 loaf (serves 10)
3 tablespoons olive oil, plus extra for brushing
1 2/3 cups buckwheat flour
1 3/4 cups potato flour
1 1/4 cups rice flour
2 teaspoons xanthan gum
2 1/4 teaspoons gluten-free fast-action yeast
1 1/2 teaspoon salt
1/2 teaspoon black onion seeds
20 sun-dried tomato pieces, soaked, drained, and chopped
2 1/2 cups lukewarm water
1 medium egg, beaten
2 garlic cloves, cut into slivers
few sprigs of fresh oregano
Brush a 13 x 9-inch baking pan with oil. Mix the flours, xanthan gum, yeast, salt, and onion seeds in a bowl and stir in the tomatoes.
Make a well in the center and stir in the water, egg, and 1 tablespoon of oil to make a soft dough. Beat the dough firmly, using a wooden spoon, for 4–5 minutes, then spoon in the baking pan, spreading evenly with a spatula.
Cover with oiled plastic wrap and let stand in a warm place for about 1 hour, or until doubled in size. Preheat the oven to 425°F.
Press pieces of garlic and oregano into the dough at intervals. Drizzle with the remaining oil, then bake in the preheated oven for 25–30 minutes, or until firm and golden brown. Invert and cool on a wire rack.